EBC For Training & Development

Food Safety

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Code

Available Dates

Places & Fees

Registeration



Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register

Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register


Istanbul .. Cairo .. Tunis .. Muscat

3250 €

Dubai .. Kuala Lumpur .. London

3850 €

Paris .. Singapore .. Barcelona

Register

1- Online Training...with international accreditation. The value of participation per person is €1,450

2-Requirement : specifying the course, number of participants
implementation date, and joint coordination.

Group contracting ... 20% Discount For Each Participant In Any Group Of Five Person Or More

Other Places To Hold The Course :

KualaLumpur.. Istanbul.. Dubai.. Cairo.. Riyadh.. Jeddah.. Abu Dhabi.. Doha.. Muscat.. Sharm El Sheikh.. Kuwait.. Tripoli.. Amman.. Beirut.. Damascus.. Tunisia.. Casablanca.. London.. Paris.. Barcelona.. Amsterdam.. Brussels

Food Safety Management

Introduction :

This Food Safety Management training course will provide deeper insights on how to implement an effective and robust Food Safety Policy in any organization in the food production, supply and consumption chain. This training course will enable an organization to minimize the risk of exposing itself to legal and financial risks as a result of failing to deliver safe and healthy food to its customers and/or end-consumers.Accomplishing the above requires adequate personnel training and good understanding of the core principles in Food Safety. This Food Safety Management training course provides an ideal opportunity for participants to broaden their understanding of the basic principles of a Food Safety Management System (FSMS), as these are defined in ISO 22000:2018.

Course Objectives :

At the end of this course, the participants will be able to :

  • Set up the HACCP team that has the knowledge and experience to develop and implement an effective HACCP system in their organization
  • Perform the hazard analysis in order to determine the preventive measures necessary to reduce the risk within acceptable levels
  • Perform the categorization into Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs)
  • Design and implement monitoring systems aiming at controlling and improving the food safety management system
  • Apply evaluation and improvement of logistics in accordance with the requirements of legislation and international food safety standards

Targeted Audience :

  • Quality Control personnel in food premises and food processing facilities
  • Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and in the implementation and monitoring of food safety legislation
  • Food Safety Consultants
  • Food technologists and scientists who want to enrich their scientific knowledge
  • Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities

Course Outlines :

DAY 1 : Introduction to and basic definitions of Food Safety Management Systems (FSMS)

  • Food Safety Management System principles in the light of the new ISO22 000:2018
  • ISO22000:2005 ISO22000:2018: The Key differences
  • The history of Food Safety management: Cross references between the CODEX HACCP and ISO 22000:2018
  • International Guidelines and Regulations regarding food safety
  • Glossary used in Food Safety
  • Understanding organizational needs and expectations relating to the implementation of an FSMS

DAY 2 : Food Safety Policy: The Risk-Based Thinking Approach

  • Leadership and top management commitment
  • Establishing and communicating the Food Safety Policy
  • Assigning the organizational roles and responsibilities
  • Planning on the basis of the Risk-based thinking
  • Setting the Food Safety Management System objectives
  • Managing the changes in the FSMS

DAY 3 : Support and Documentation Requirements for ISO22000

  • Resource requirements: People, infrastructure and work environment
  • Personnel competence and awareness
  • Maintaining an effective internal and external communication
  • Documentation requirements of ISO 22000 – Creating and Updating documents
  • Detailed reference to documents with specific examples on the design and use of forms
  • Control of documents as evidence of conformity and traceability

DAY 4 : Operational Planning and Control: The Realization of Safe Products

  • Establishing the PRPs (prerequisite programmes)
  • The Traceability system: From incoming material to the end product
  • Emergency preparedness and response: Understanding the organization’s responsibility in the food chain
  • Hazard control and analysis: Control measures and Hazard control plan
  • Control of monitoring and measuring activities/Verification planning
  • Control of product and process nonconformities: Corrective actions, product release/withdrawal/recall

DAY 5 : Performance Evaluation and Improvement of the Food Safety Management System

  • The critical steps in performance evaluation: Monitoring, Measurement, Analysis and Evaluation
  • Internal audits in the context of ISO 22000 – team exercise on an internal audit
  • Management review: Reviewing the FSMS to ensure continuing fitness-for-purpose
  • Dealing with nonconformities and the critical role of corrective actions
  • The need for continual improvement and updating of the Food Safety Management System
  • Q&A and wrap-up session

European Business Center Training Methodology :

Our training work is presented in a professional and attractive manner.. Interspersed with interceptive information to renew attention throughout the training period… We aim with this method to train the listener and interact… In addition to practical applications that target the direct skills and knowledge required to be achieved.. It is presented to the trainees in more than one way.. Practical exercises and applications.. Surveys and questions.. A training strategy has been adopted based on pairing between the theoretical and the professional and between the local and the global.

What Does The Participant Get From The Course?

Each participant obtains an internationally accredited training certificate from the European Business Center for Training and Development … which has the ISO certificate in quality No. 900/2015 from the English international company UCAS .. and receives a training bag containing the scientific material via an electronic flash … in addition to an enjoyable and useful training that is reflected Positive and developmental for individuals and the institution

Note :

We can implement the training course in any of the cities referred to in this course..at the appropriate and required time for the trainees..through joint coordination with the training department at the center..the training is implemented in a distinctive manner according to the best quality standards so that we meet all training requirements and needs.

International Accreditations

European Business Center for Training and Development has obtained international and official accreditations with the highest and best international levels scientifically and technically, which reflect the level of outstanding performance in our training work.. so that it achieves what each participant aspires to by obtaining the best certificates with officially approved scientific and technical standards.